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Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo

Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo

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Since the opening, À L’aise has been lauded for bringing a high level of classic French cuisine back to Oslo, with a numerous amount of both critics and food lovers alike praising the quality and high standards of the restaurant.

Chef Ulrik Jepsen has garnered a pretty impressive resume from several Michelin-starred restaurants across Europe, including The Waterside Inn, England and Søllerød Kro, Denmark.

Food Markets in Provence inspired him to become a chef and the smell of Boeuf Bourguignon was the responsible for his love to French cuisine. Cuisine in which the Canard à la presse (pressed duck) is a classic, and in À L’aise they really know how to prepare it, offering extraordinary culinary experience.

Although a press is needed (À L’aise one is made of silver!) and it’s not an easy preparation, Chef Ulrik Jepsen shared the recipe with us so here it is!

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Canard à la Presse (Pressed Duck) by Chef Ulrik Jepsen from Restaurant À L'aise in Oslo

Chef Ulrik Jepsen
Course Main
Cuisine French
Servings 6

Ingredients
  

  • 4 duck breasts
  • 2 shallots
  • 50 g duck hearts
  • 4 pcs tonka beans
  • 50 g Butter
  • 1 orange
  • 1/2 teaspoon Salt
  • A dash of Cognac
  • 300 g duck sauce

Instructions
 

  • DUCK
  • Roast the duck for 10 minutes at 130 degrees Celsius (270 degrees Fahrenheit)
  • Rest for 12 minutes
  • Let the duck rest so the juices reabsorb
  • Cook for another 8 minutes, and then rest for a further 7
  • The duck is seared on the outside while still relatively raw on the inside
  • The bones are separated from the meat
  • The breasts and thighs are brought back to the kitchen to be prepared
  • The carcass and the organs will be put in the press (see below)
  • SAUCE
  • Cook the shallots in butter for around 3 minutes
  • Add the Tonka beans for 2-3 minutes (for infusing)
  • Add the orange juice
  • Add the duck sauce
  • Put the carcass and organs in the duck press to extract the blood
  • Add the blood to the sauce and cook very slowly, adding salt and cognac
  • Serve over the duck breast meat

Happy Cooking!


Restaurant À L’aise
Oslo, Norway
http://www.alaise.no
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